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Spicy Thai Duck Salad (Larb Ped)

Servings : 2
Spice Level : Medium
Skill Level : Easy
Prep : 15 min
Cook : 10 min
Total : 25 min

Ingredients

Ingredients

For the Duck & Aromatics

[] |400g duck breast |(about 2 breasts)
[] |5 dried chilies |(for frying)
[] |5 kaffir lime leaves |(for frying)
[] |25g shallots |(for frying)

For the Seasoning

[] 3 tbsp fish sauce
[] 3 tbsp lime juice
[] 1/2 tbsp palm sugar
[] 1 tsp chili powder
[] 1 1/2 tbsp toasted herbal rice powder

For the Fresh Herbs & Garnishes

[] |25g fresh shallots |(thinly sliced)
[] |10g spring onion |(thinly sliced)
[] |10g coriander (roughly chopped)
[] |1 stalk culantro (sawtooth coriander) |(thinly sliced)
[] 6 mint leaves
[] crispy rendered duck skin
[] 25g deep-fried shallots
[] fried kaffir lime leaves and dried chilies

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Equipment

[] Sharp knife & cutting board - For finely chopping the duck meat and slicing the herbs
[] Stainless-steel pan - For rendering duck skin and frying aromatics
[] Mortar and pestle - For making toasted rice powder (khao khua) or crushing dried chilies
[] Fine-mesh strainer - For draining fried shallots and fried aromatics
[] Kitchen tongs - For handling duck skin and aromatics while frying

}]

Cooking Instructions

1. Prepare the Duck

[] Pat the duck breasts dry and remove the skin carefully.
[] Finely chop the duck meat and set aside.
[] Slice the skin into thin strips.
[] Heat a pan over medium heat (no oil needed).
[] Place duck skin in the pan and render the fat slowly until the skin turns golden and crispy.
[] Remove the crispy skin and set aside for garnish.

2. Fry the Aromatics

[] Use the rendered duck fat to fry dried chilies and kaffir lime leaves until aromatic and crisp. Set aside for garnish.
[] Add 25 g sliced shallots to the same pan and fry until fragrant. Set aside for garnish.
[] Remove all excess oil out of the pan.
[] Add the chopped duck meat in the pan and stir until cook through. Turn off the heat.

3. Seasoning & Herbs

[] Once the duck is cooked, add all the seasonings: fish sauce, lime juice, palm sugar, chili powder, and toasted rice powder. Mix well.
[] Add the fresh herbs: shallots, spring onion, coriander, culantro, and mint. Toss gently to combine.

4. Assemble & Serve

[] Transfer to a serving plate.
[] Top with crispy duck skin, fried shallots, fried kaffir lime leaves, and fried dried chilies. Serve.

This recipe is brought to you by BELL VKIT
https://bellvkit.com